breakfast egg and bacon pizza

Pizza base

2 teaspoons dried yeast

1/2 teaspoon salt

2 1/2 cups plain flour

1 cup warm water

1 tablespoon olive oil

* Optional herbs

Combine salt, yeast and sift flour in bowl. Gradually stir in the oil and water. Knead on floured surface for 10 minutes until smooth and elastic. Place dough in a large oiled bowl and stand in a warm place for 30 minutes until dough doubles in size. Knead dough on floured surface until smooth. *Add herbs at this stage. Divide into two balls and roll out.

Topping

mozerella cheese

four medium strips of bacon

salami

4 eggs

tomato paste

salt & pepper

Smother tomato paste over pizza base. Sprinkle mozerella to lightly cover. Add semi large strips of bacon. Add left over salami to compliment the bacon. Crack four eggs over the top. Season with salt and pepper. Bake in 220oC (hot oven) until eggs are done and cheese melted (15 minutes).

Serve with fruit salad.